Ah, the glorious chocolate chip cookie. Crispy, chewy, salt-dusted, or just sweet—no matter the variation, it's an American stand-by. But until recently, a gluten-free version of the classic was not common. The Everyday Art of Gluten-Free beautifully mimics that tender yet crisp chocolate-chip balance, without relying on standard flour.
'chocolate chip' on Serious Eats
These peanut butter cookies bake up soft and chewy. Milk chocolate chips mimic the flavor of a classic peanut butter cup. If you're dairy-free or don't like the taste of milk chocolate, simply replace the milk chocolate with dark or dairy-free chocolate chips.
These cookies are packed to the brim with oats, spices, pumpkin, molasses, and chocolate chips.
This slice and bake shortbread with a crisp, sandy texture brings the bakeshop right into your kitchen.
This quick and easy breakfast bread takes the essence of pumpkin pie and infuses it with chocolate chips.
Simple, delicious and nostalgic. Panna cotta in a classic ice cream flavor.
This recipe is adapted from Yvonne Whyte's 1952 recipe, which won 2nd place in the Pillsbury Bakeoff's Junior Division. The original recipe calls for shortening, but I have used butter instead to good effect.
These cookies are for those who loved the softness of the Soft Batch, but didn't especially care for the flavor.
These are for the hardcore Soft Batch lover who loved the taste and texture of Soft Batch cookies.
Hailing from the birthplace of Ben and Jerry's ice cream (Burlington, Vermont), my mom has strong feelings about their famous Chocolate Chip Cookie Dough ice cream. She hates it. She always says, "Who wants to eat gobs of raw dough in perfectly good ice cream?" Her daughter, that's who! I love the stuff.
Photograph from Fir0002 at Wikimedia Commons I recently became the proud owner of a Cuisinart ICE-20 Automatic 1-1/2 Quart Ice Cream Maker. And just in time, too. The weather is getting even warmer, and I've already spent a small fortune...